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Gluten Free Vegetable Tempura

A closeup of a serving of Gluten Free Vegetable Tempura on a black and red plate.
Servings
6

If you love light, crispy, deep-fried tempura batter on your favorite meats and vegetables, but can’t handle the gluten, then you’ll love this gluten-free vegetable version. While tempura is typically minimally mixed to avoid activating gluten, our gluten-free version can be blended to a smooth consistency without the lumps.

Ingredients
1 zucchini
½ head broccoli
1 sweet potato
1 cup Gluten Free Flour
2 cups seltzer water, cold
Directions
  1. Slice vegetables into 1 inch pieces.
  2. Place rice bran oil into a large pot over medium-high heat.
  3. While oil is heating, whisk together gluten-free flour and seltzer water until you have a smooth consistency.
  4. Once oil has reached 340° F, dip vegetable slices into batter, and use a pair of tongs to transfer coated slices into the hot oil. Flip vegetables after 45 seconds, fry for an additional 30 seconds, and then remove from oil.
  5. Serve immediately with dipping sauce of your choice.

Nutritional Information

Serving Size
1 Cup
Calories
240
Total Fat
12 g
Saturated Fat
2.5 g
Protein
2 g
Total Carbohydrate
31 g
Dietary Fiber
2 g
Cholesterol
0 mg
Iron
1 mg
Sodium
15 mg
Calcium
20 mg